Cauliflower, prawns and dill

Cauliflower, prawns and dill

By
From
Scandinavian Comfort Food
Serves
4-6
Photographer
Columbus Leth

When I was growing up we ate cauliflower two ways: raw with a dip as a crudité, or in a gratin. Another very popular dish at the time was cauliflower in disguise – yes, that was its name: boiled cauliflower with white sauce, covered in prawns (shrimp). I must admit, I’ve never eaten it, as it did not really appeal to me, but it has inspired me to make this great-tasting summer prawn salad.

Ingredients

Quantity Ingredient
1 small cauliflower
10 radishes
200g prawns, cooked peeled

For the dressing

Quantity Ingredient
6 tablespoons chopped dill
6 tablespoons chopped chives
150ml greek yogurt
1 tablespoon unwaxed lemon zest
1-2 tablespoons lemon, juiced
sea salt
freshly ground black pepper

Method

  1. Cut the cauliflower florets and stalk into thin slices, rinse well in cold water then drain in a colander. Slice the radishes.
  2. Mix all the dressing ingredients together, with salt and pepper to taste.
  3. Mix the cauliflower slices, radishes and prawns (shrimp) together in a big mixing bowl, then mix in the dressing. Season to taste with salt and pepper and perhaps a little more lemon juice for acidity. Leave for 10 minutes then season again and serve.
Tags:
Scandinavian
Danish
Swedish
comfort food
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